Gazpacho with Garlic Croutons

Serves 4 as an entrée (or 12 as cocktail shots)
Preparation time 15 minutes
Cooking time 10 minutes

Ingredients

Tick off the ingredients as you buy them

750g ripe roma tomatoes, peeled, seeded and diced
1 red capsicum, chopped
1 small red onion, chopped
1 clove garlic, crushed
1 slice white bread, crusts removed
1 ½ cups tomato juice
1-2 teaspoons Moro Sherry Vinegar
1 cup Moro Primero Extra Virgin Olive Oil
chilled water, as needed
sea salt and freshly ground black pepper, to taste
4 slices stale white bread, crusts removed
2 cloves garlic, crushed, extra
1 baby cucumber, seeded and diced
1 spring onion, finely sliced
1 tablespoon sliced black olives

Blend tomatoes, capsicum, onion, garlic and bread together in a food processor until smooth. Blend in tomato juice, Moro Sherry Vinegar and ½ cup Moro Primero Extra Virgin Olive Oil and season to taste. Add enough water to adjust to a soup consistency. Refrigerate for 2 hours until well chilled.

Cut bread into cubes and toss together with garlic and ¼ cup Moro Primero Extra Virgin Olive Oil. Bake in the oven at 200°C for 5 minutes until golden. Combine cucumber, spring onions and olives together.

Portion soup into serving bowls, drizzle with olive oil and serve sprinkled with diced vegetables and garlic croutons.